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Ingredientes
- 1 lrg Pot basil, leaves only
- 1 lrg Clov garlic, crushed
- 1 Tbsp. Walnuts
- 7 Tbsp. Extra virgin extra virgin olive oil
- 25 gm Pecorino romano, (or possibly parmesan), grated (1oz)
- 2 x Stingray wings, cut into 2 and trimmed
- 2 Tbsp. Plain flour Salt and freshly grnd black pepper
- 15 gm Capers, (1/2oz)
Direcciones
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Place the basil, garlic, walnuts and 6 Tbsp. of extra virgin olive oil into a food processor and blend till a paste is formed. Transfer to a bowl and stir in the cheese. Cover and chill.
- Meanwhile, heat the remaining Tbsp. of extra virgin olive oil in a heavy based frying pan.
- Wash the Stingray wings and pat dry. Season the flour with salt and freshly grnd black pepper and lightly coat the Stingray wings on both sides, shaking off any excess.
- Seal the Stingray quickly in the frying pan, approximately 1-2 min each side, then transfer to a baking tray.
- Spread the pesto proportionately over the Stingray wings and bake in the oven for 15-20 min, till the flesh is hard and no longer translucent/soft.
- Toss the capers in the warm frying pan till crispy and leave to one side.
- Serve the Stingray sprinkled with the crispy capers.
- Notes This dish is delicious served with roasted tomatoes and hot crusty bread.
- NOTES : A delicious quick to make supper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 214 | 100% |
| Total Fat 24.19g | 30% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 112mg | 5% |
| Potassium 5mg | 0% |
| Total Carbs 0.3g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.04g | 0% |
| Protein 0.21g | 0% |
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